KETO PUMPKIN CHEESECAKE made extra easy and adorable in a muffin tin! This mini pumpkin cheesecake recipe turns out perfectly smooth and creamy every time with loads of pumpkin flavor and just 3 net carbs per serving!
Every time we get a slightly chilly breeze rolling through here, I immediately look up the weather.
“Is this it? Is this the week we’ll get down into the 70s or even 60s? Can I really bake with pumpkin and not get looked at funny?”
You see, I believe that pumpkin is good all year, but other people seem to want to reserve it for fall only.So last week we had a bit of a chill in the morning air and I headed straight to the kitchen to whip up some keto pumpkin cheesecake.
Isn’t autumn the best?!
How to make mini pumpkin cheesecake:
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Cheesecake might sound a bit tricky, but it’s one of the easiest desserts to make when you go mini! No springform pans to fuss with or worrying about water baths and all that nonsense.
We’re totally skipping the crust in this recipe – we COULD totally do an almond flour crust, but I prefer these without. Pure creamy pumpkin cheesecake goodness.
If you want a crust, use the topping from my keto blackberry cobbler and divide it evenly between the 12 muffin cups and press it in. No need to parbake – it’ll bake with the cheesecake.
To make the cheesecake batter, you’ll want to start with room temperature cream cheese. This is very important to get the right texture in your cheesecake. If your cream cheese is too cold, it will be lumpy and no amount of beating the mixture will take those lumps out.
Mix together the cream cheese and eggs until smooth and creamy.
Next, add in the pumpkin, sweetener, pumpkin pie spice, and vanilla.
I use and recommend Lakanto Monkfruit for the sweetener. It’s all-natural with no after taste and zero net carbs per serving.
Use code THATLOWCARBLIFE for 20% off your entire order!
Xylitol is another good option, but it’s highly toxic to dogs so I’m always leary of using it with my pups in the house. I do love the flavor of it though and it’s perfectly safe for humans and all-natural as well.
Go ahead and beat together all those goodies until the batter is smooth and creamy. Don’t overmix – just mix until all combined.
Spoon the batter evenly between 12 muffin tins. I used a large cookie scoop to make portioning out the batter and filling the tin super easy. If you’ve read this blog for long, you’re probably tired of hearing about cookie scoops, but I seriously use them all the time. They’re so useful for way more things than cookies!
These low carb pumpkin cheesecake bites bake in just 20 minutes.
We like cold, creamy cheesecake, so we let these cool completely on the counter before popping them in the fridge to get nice and cold.
How to serve low carb pumpkin cheesecake:
With a dollop of whipped cream and a light sprinkling of cinnamon, of course!
You can make your own whipped cream by adding 1 cup of heavy whipping cream and 1 tablespoon powdered sweetener to a mixing bowl and beating with an electric mixer.
I generally just buy the spray can of whipped topping though – just 1 carb per tablespoon and it’s easy peasy. 😉
How to store pumpkin cheesecake bites:
You’ll want to let these cool completely on the counter before placing them in air-tight container in the refrigerator.
These will last in the fridge for 5 days.
If you’d like to keep these mini cheescakes for longer, wrap them well and freeze them for up to 3 months. Thaw overnight in the fridge before serving.
Be sure to try this pumpkin cream pie and these pumpkin pie cupcakes too!
Keto Pumpkin Cheesecake
These mini cheesecake bites are loaded with pumpkin and they come out so creamy!
Ingredients
- 16 ounces cream cheese, room temperature
- 2 large eggs, room temperature
- 1/2 cup pumpkin puree
- 1/2 cup sweetener, such as monkfruit
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners.
- Beat together the cream cheese and eggs until smooth and creamy.
- Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
- Pour the batter evenly between the 12 muffin wells.
- Bake for 20 minutes or until just slightly jiggly in the center.
- Cool completely on the counter before transferring to the refrigerator to finish cooling.
Notes
Be sure to start with room temperature cream cheese or your cheesecake will be lumpy.
Serve with whipped cream and a sprinkle of cinnamon, if desired.
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Nutrition Information:
Yield: 12 Serving Size: 1 mini cheesecakeAmount Per Serving: Calories: 151Total Fat: 14gCholesterol: 69mgSodium: 143mgCarbohydrates: 11gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 8gProtein: 3g
Terri says
I just made these for Thanksgiving & they’re fabulous! Thank you for posting this recipe!
Karly Campbell says
So glad you gave them a try! 🙂
Jane Camero says
I really don’t want to mess with individual cheesecakes. Too messy and too much work. That said, how can I make this as a regular cheesecake? Thanks. It looks good so I’d really like to try it. Thanks!
Karly Campbell says
You might want to try this recipe instead: https://thatlowcarblife.com/keto-pumpkin-cheesecake-bars/
Rocky says
Great recipe. Beating cream cheese and eggs together without the sugar… lumpy mess. As bad as not bringing cream cheese and eggs to room temp. Otherwise, excellent.
Ms Mc says
1st attempt wasn’t what my palette hoped for. Taste and texture was more along pumpkin pie than a cheesecake. Based on other reviews, I decided to taste the batter and as reported the batter is pretty good – sweeter than the outcome. I also added another spoonful of the sweetener, but the baked version still needs more. I’m wondering what an extra egg, dollop of sour cream, and a some liquid sweetener (after the recipie’s dry sweetener) would do and will try it on attempt #2. Thank you Karly for providing a recipie to start with. I’ve never tried any cooking keto on my own, so I appreciate the help.